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    You are in: Home / Mexican / Vegetarian Bean Enchiladas Recipe
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    Vegetarian Bean Enchiladas

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 12, 2011

      The filling in these enchiladas is absolutely delicious! It is so savory, rich and creamy. However, the salsa on top didn't quite satisfy my enchilada craving. I think I much prefer my enchiladas smothered in enchilada sauce. Next time I'll make the filling for this and pair it with my fav sauce to make a die-for dinner. Thanks for the post.

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    • on February 26, 2011

      Fantastic! This is a wonderful version of enchiladas. I used the kidney bean option, neufchatel cheese, and added some chopped onions in with the green peppers. I used corn tortillas due to a food intolerance. Very enjoyable! Thanks for sharing!

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    • on April 20, 2010

      Wow, these are great! Creamy and flavorful, and hearty enough that my carnivorous DH had no complaints at all! I made half a batch for our small family, and in retrospect I wish I had made more for freezing. I used whole grain tortillas, neufchatel for the cream cheese, and reduced-fat cheese. For the beans I used one can of pinto beans, half of which I mashed and added in place of the refried beans. Since these are so creamy I chose to skip the cream and just pour salsa on top and top with cheese. Thanks so much for posting; it will go in my permanent file! Made for PAC Spring 2010.

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    Nutritional Facts for Vegetarian Bean Enchiladas

    Serving Size: 1 (133 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 265.0
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 7.1 g
    Cholesterol 33.6 mg
    Sodium 666.4 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 3.4 g
    Sugars 2.7 g
    Protein 7.8 g

    The following items or measurements are not included:

    vegetarian refried beans

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